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Jonathan Harrison's marinated anchovy salad with deep-fried artichokes

11 September 2006

Ingredients

(serves four)

4 x 6in anchovies
1 stick celery
1 medium carrot
1 shallot
2 plum tomatoes skinned deseeded and diced
4 basil leaves
5tsp olive oil
2tsp balsamic vinegar
8 thin slices of belly pork smoked
220g mixed salad leaves
2 medium artichokes thinly sliced and deep fried
Salt and black pepper

Method

To clean the anchovies bend and snap the backbones behind the head and as you pull the head the innards will come too. Use a knife or even a thumbnail to split and fillet the fish.

Place on a tray. Dice celery carrot and shallot sweat down in a little butter. Place vegetables in a bowl with the tomatoes basil olive oil and balsamic vinegar.

Coat the fillets with this mixture and leave for one to two hours.

When marinated placed a slice of belly pork on a tray and lay the anchovy fillet on top with a little of the vegetables and seasoning.

Roll up securing with a cocktail stick. Place under the grill and cook till golden brown.

Serve with salad dressed with a little of the marinade and sprinkle with deep fried artichokes.

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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